Best Ever Vegan Jambalaya

Planning time: 10 minutes 
Cook time: 30 minutes 
Complete time: 40 minutes 
Yield: 6–8 1x 
Class: Main Dish 
Cooking: Vegan, American 

This straightforward vegetarian jambalaya is an overly scrumptious, fulfilling and nutritious veggie lover formula, and a tasty supper dish made with beans rather than meat.

Ingredients: 

1–2 tbsp additional virgin olive oil
1/2 onion, slashed
2 cloves of garlic, minced
1/2 red ringer pepper, slashed
1/2 green ringer pepper, slashed
1 carrot, stripped and slashed
1 14-ounce can squashed tomatoes (400 g)
2 tbsp tamari or soy sauce
2 tsp dried oregano
1 tsp dried thyme
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin powder
1 tsp paprika
1/8 tsp ground dark pepper
1/8 tsp cayenne powder
1 cup uncooked rice (200 g), I utilized short grain white rice
3 cups water or vegetable stock (750 ml)
1 cup canned or cooked chickpeas (180 g)
1 cup canned or cooked kidney beans (180 g)
Slashed crisp parsley for decorate (discretionary)

Method:

Add the oil to a skillet or huge pot and when it's hot include the veggies and cook over medium-high warmth for 5 minutes.

Include the squashed tomatoes and cook an additional 5 minutes.

Include the tamari or soy sauce and the flavors and mix. At that point include the rice and the water or vegetable stock and heat to the point of boiling. Cook over medium-high warmth for 15 minutes or until the rice is cooked.

Include the chickpeas and beans, mix and cook 1 to 2 minutes more.

Present with some hacked crisp parsley on top (discretionary).

Keepleftovers in the refrigerator in a fixed holder for 5-7 days.